Huevos Rancheros with Homemade Corn Tortillas

Eggs in tomato sauce with corn tortillasHuevos Rancheros” or Ranch-style eggs are per­fect for a week-end break­fast when your crav­ing some­thing spe­cial and don’t want to eat out.    The sauce is adapt­ed from Diana Kennedy’s “The Art of Mex­i­can Cook­ing”.  It’s so easy to make yet so deli­cious.  Serve it with a strong “cafecito”.

Makes about 3 cups.

Ingre­di­ents:

2 gar­lic cloves

1 15 oz can stewed toma­to

2 Jalapenos

14 white onion

2 Tbsp Canola or Saf­flower oil

sea salt to taste

Direc­tions:

1. Broil jalapenos on a grid­dle or “comal”.  They should be slight­ly charred and blis­tered.  Place in ziploc bag and let cool.  Once cooled, scrape off blis­tered skin with a knife.  Add to a blender or food proces­sor.

2. Peel and rough­ly chop the gar­lic.  Add gar­lic and stewed tomato’s  Blender. Blend slight­ly, leav­ing some tex­ture.

3.  Fine­ly chop onion. Heat oil in fry­ing pan and add onion.  Cook until translu­cent.  Add blend­ed toma­to mix­ture and cook on medi­um high heat.  Sea­son with salt.  Let sauce reduce and thick­en, stir occa­sion­al­ly.

4.  Fry eggs in fry­ing pan and place on plate.  Pour sauce around eggs and serve with corn tor­tillas.  Alter­na­tive­ly, you can also fry corn tor­tillas in oil, drain and place on plate.  Add egg on top and then add the sauce.  Either way is deli­cious.

 



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